Name: Harvest Nut Pie
Yield: 4 servings
Ingredients: 1 unbaked 9 inch pie crust; 1 (7 ounce) boxodense almond paste; 3 eggs; 34 cup firmly packed dark brown sugar; 34 cup dark corn syrup; 4 tablespoons unsalted butter, melted; 12 cup blanched slivered almond; 12 cup walnut pieces; 12 cup pecans; 1 teaspoon vanilla extract; 1 pinch salt

Servings: 4 persons

1 unbaked 9 inch pie crust
1 (7 ounce) boxodense almond paste
3 eggs
34 cup firmly packed dark brown sugar
34 cup dark corn syrup
4 tablespoons unsalted butter, melted
12 cup blanched slivered almond
12 cup walnut pieces
12 cup pecans
1 teaspoon vanilla extract
1 pinch salt

1
Adjust rack to second lowest rung in oven.
2
Preheat oven to 350F
3
Shape Almond Paste into a flat disk and place between wax paper or on a slightly floured counter.
4
Roll out to a 9 inch circle.
5
Press into bottom and up sides of pie crust.
6
Whisk eggs and brown sugar until frothy.
7
Add corn syrup, butter, almonds, walnuts, pecans, extract and salt.
8
Mix until combined and pour into almond lined crust.
9
Bake for 55-60 minutes or until top center is puffed and golden brown.
10
Center should register 200F on a meat thermometer.
11
Tent pie with foil if browning too quickly.
12
Cool on wire rack two hours and refrigerate.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Harvest Nut Pie

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